
Preparation time is 20 minutes, cooking time 20 Minutes
Yield: 4 Servings
Ingredients
- 1 ½ pounds of ground lamb – (680grams)
- 3 tablespoons chopped blanched almonds – (45ml)
- 3 tablespoons dried bread crumbs – (45ml)
- 5 tablespoons fresh chopped mint – (75ml)
- 2 cloves garlic, minced
- 2 teaspoons ground cumin – 30ml)
- 1 ½ teaspoons salt – (7.5ml)
- ¼ teaspoon fresh ground black pepper – (1.25ml)
- 4 tablespoons cooking oil – (60ml)
- 1 onion chopped
- 1 2/3 crushed tomatoes in thick puree
Directions
- In a medium size bowl combine lamb, almonds, breadcrumbs, 3 tablespoons of the fresh mint, 1 teaspoon of the cumin, garlic, salt and pepper.
- Shape meatballs into 2 inches in diameter and place them in a bowl. Heat oil in a non-stick frying pan and brown meatballs for about three minutes and drain on paper towel.
- Using a, large deep frying skillet, sauté onions until they are translucent, add crushed tomatoes and remaining cumin, salt and pepper to taste. Bring to simmer, reduce heat, cover and cook for 10 minutes.
- Add lamb meatballs to sauce and simmer for an additional 10 minutes or until meatballs are cooked through. Stir in the remaining mint and cumin and serve.